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    Creamy Keto Taco Soup

    Creamy Keto Taco Soup in a white bowl topped with shredded cheese and fresh cilantro for the blog keto on the rise

    Delicious and hearty this Creamy Keto Taco Soup is a must have for the cold winter season. Simple and clean ingredients come together in a one pot meal for a hearty and filling soup full of bold, fresh flavors.

    Winter is in full force here in Missouri with today’s temperature topping out at 32 degrees. We have icy puddles of water from a recent rain and after weeks of above average temperatures have now pulled out the coats and gloves.

    I can’t wait for you to try this warm and hearty, perfect for winter, Creamy Keto Taco Soup.

    Ingredients for the Creamy Keto Taco Soup

    I have made this soup twice now. The first time I made it in my Instant Pot and this time I decided to do it on the stovetop.

    The end result was equally delicious, and it did not make a difference in using the Instant Pot versus the stovetop. If you use ground beef as the meat, I will actually suggest doing it on the stovetop. If you choose to use frozen or fresh chicken breasts, then the Instant Pot may be the faster choice. I am not a huge fan of chicken breasts, so ground beef for me and my people!

    This entire recipe from start to finish can be made in 30 minutes if using beef and the stovetop. It is a keeper and one you will make over and over again. Here’s your grocery list:

    • Ground beef
    • Bell Pepper, Yellow Onion, Fresh Garlic
    • Olive oil or Beef tallow or Bacon Grease
    • Rotel Tomatoes
    • Cream Cheese
    • Beef or Chicken Broth
    • Cumin, Chili Powder, Oregano
    • Ranch Dressing or Dip packet
    • Shredded Cheese
    • Fresh Cilantro or Green Onion for Garnish

    This soup is so simple, basically just throwing the ingredients into the pot, no need to measure as you will see in the video…but I did include the recipe card for the exact amounts used.

    Also, if you made my recipe for beef or chicken broth, now is the perfect time to pull some of that (about 4 cups) out of the freezer!

    Tips for making Creamy Keto Taco Soup

    1. Start with a homemade beef or chicken broth for the maximum health benefits.
    2. Leave the beef in bigger chunks in the soup as this makes for a heartier soup.
    3. Double the recipe and get some future keto meals prepped. Put the cooled soup in freezer safe containers or bags and have Creamy Taco Soup all winter!
    4. Use an Immersion blender to blend the cream cheese with 2 cups of the chicken broth, then add it to the rest of the soup for ultimate creaminess.
    5. Garnish with toppings like, avocado, sour cream, shredded Mexican blend cheese, green onions, cilantro or even Quest Chili Lime Protein Chips.

    Lastly, the Creamy Keto Taco Soup makes about 8 cups with each serving at 1.5 cups and 4 net carbs per serving. Just a reminder, that whatever toppings you add to the soup will need to be added to the net carb count. For this recipe, I added 1 Tablespoon of shredded Mexican blend cheese and a good amount of Cilantro. The cilantro just puts this over the top good!

    So, pull out the coat and gloves, grab the grocery list and get to the grocery store and make this Creamy Taco Soup today. Put some back in the freezer and pull it out on those cold winter days that call for a warm and hearty soup! Leave a comment below and let me know what you topped your soup with…..I can’t wait for you to try it!

    Stay On the Rise,


    Creamy Keto Taco Soup

    Keto Soups
    By Sara Serves: 8
    Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes

    Delicious and hearty this Creamy Keto Taco Soup is a must have for the cold winter season. Simple and clean ingredients come together in a one pot meal for a hearty and filling soup full of bold, fresh flavors.


    • 2 pounds ground beef (not lean)
    • 1 Bell Pepper-can use red, green or yellow-diced into large chunks
    • 1/2 large yellow onion-diced
    • 3 cloves of fresh garlic-minced
    • 2 tablespoons Olive oil, beef tallow or bacon fat
    • 1-10 ounce can of Rotel tomatoes
    • 1 heaping teaspoon of dried Oregano
    • 1 heaping teaspoon of dried Cumin
    • 1 heaping teaspoon of Chili Powder
    • 6 ounces of softened Cream Cheese
    • 4 cups of Beef or Chicken Broth
    • 1 packet of Ranch dip or dressing mix
    • Cilantro or Green Onion to garnish
    • Salt and Black Pepper to taste



    On the stovetop over medium high heat in a large soup pot add 2 Tablespoons of Olive oil or beef tallow or bacon fat-whichever you prefer.


    Saute the bell pepper, onion and garlic until just softened.


    Add in the ground beef and cook until the beef is browned, leave the meat 'chunky' instead of breaking up the meat for a heartier soup.


    When the meat is browned, add in the cumin, chili powder and oregano and stir to incorporate.


    Add in entire can of Rotel tomatoes.


    Add to the pot, 2 cups of the chicken or beef broth and put the other 2 cups of broth into a microwave safe bowl.


    Microwave the 2 cups of broth for 2 minutes in the microwave and then add the cream cheese to the bowl and with an immersion blender, blend until the cream cheese is fully incorporated into the broth, then add that to the pot. Mix well.


    Add in the ranch packet, mix well and let simmer 15-20 minutes to bring it all together, then serve with toppings of your choice!


    Can be frozen after cooled and reheated in microwave. Can easily be doubled. I definitely suggest using a fresh herb as a topping such as cilantro or green onion....delish!